January 8, 2016 at 2:16 am · Filed under cakes ·Tagged butter, cakes, castor sugar, chiffon/sponge, egg
Using the Chocolate Spongecake (cooked dough) recipe, enough to bake a 7″ round pan and a swissroll.
Recipe can be found here
The person who requested for this insisted on a very thin layer of frosting:P
Fill in your details below or click an icon to log in:
You are commenting using your WordPress.com account. ( Log Out / Change )
You are commenting using your Twitter account. ( Log Out / Change )
You are commenting using your Facebook account. ( Log Out / Change )
You are commenting using your Google+ account. ( Log Out / Change )
Connecting to %s
Notify me of new comments via email.
We cannot load blog data at this time.
Create a free website or blog at WordPress.com.